´óÏó´«Ã½

Creamy sausage and mushroom pasta

A hugely economical dish that takes around 10-12 minutes to make, very easily adaptable, swap sausages for chorizo or chicken or go veggie and use kale, leeks and spinach or whatever green veg you fancy.

Ingredients:

• 1 x pack filled pasta (I used Lidl Deluxe porcini mushroom filled pasta)
• 2 tablespoons veg oil
• 6 x pork sausages, whatever your favourite is (I used pork and leek), cut into chunks
• 1 tsp dried fennel seeds
• 2 large flat mushrooms, sliced
• 2 garlic cloves, sliced
• Pinch dried chilli flakes
• 60ml cream sherry (or you can use wine)
• 200ml double cream (or use a tin of chopped tomatoes for a healthier option)
• Chopped fresh parsley, around a handful including somer for garnish.

Method:

1. Put a saucepan of water on to boil for the pasta.
2. Heat a large frying pan, add oil then add your sausages and fennel seeds and cook.
3. Once your sausages are cooked add the mushrooms, garlic and chilli, keep stirring so as not to burn your garlic. Cook your pasta.
4. Add the cream sherry, let it cook for 30 seconds or so then add the cream. Once the cream is hot then add most of the parsley.
5. Drain your pasta and add to the frying pan, mix well with the sauce. Plate up and serve topped with the remaining parsley and with a nice green salad and some crusty bread to mop up the amazing sauce.

Show less